|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 261 for vegetable pot roast
Sear roast in a heavy cooking pot. Cover bottom ... low flame. Sprinkle vegetables with salt and ... to vegetables, heat to boiling and simmer 5 minutes.)
Trim fat from roast, place fat ... Turn roast again and cook for further 10 minutes. Add vegetables and cook for 15 minutes or until vegetables are tender.
Mix salt, oregano, ... broth and remaining vegetables and pork, scraping ... degrees 2 hours or until tender. Skim gravy to remove fat. Makes 6 servings.
About 4 hours ... strings. With a large spoon, skim fat from liquid. Serve liquid over meat and vegetables. Makes 8 servings. This is very good with pork roast.
Brown pot roast on all sides ... up all the vegetables in tiny pieces. ... serving. Add salt and pepper and a dash of cayenne when vegetables are added.
Dry roast with paper towels. ... roast evenly. Add whole onions, carrots, beans and parsley. Simmer, covered for 30 minutes until vegetables are tender.
Brown meat lightly ... Put liquid and vegetables from pan into ... gravy into gravy boat so guests can help themselves to this delicious non-flour gravy.
Wipe roast with damp paper ... and tomatoes. Simmer, covered over low heat for 1 hour or until the roast and vegetables are tender. Makes 8 to 10 servings.
Line pan with aluminum foil. Place roast in bottom of ... the meat and vegetables; fold aluminum ... heat cannot escape. Bake at 400 degrees for 2 hours.
Wipe roast with damp paper ... and tomatoes. Simmer covered, over low heat for 1 hour or until the roast and vegetables are tender. Makes 8 to 10 servings.
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